Test 1 - Pork Tenderloin Braised with Apples

https://www.tasteslovely.com/apple-onion-braised-pork-tenderloin-paleo-whole30/
https://www.thespruceeats.com/how-to-cook-pork-p2-995227

1-A cast iron skillet with a lid is highly recommended to make this, but if you don't have one, a heavy bottomed pan (with a lid) will do just fine.

1 1/2 lb pork tenderloin
1+1 Tbsps vegetable oil
1+1 tsps salt
1+1 tsps pepper
2 medium yellow onions, sliced 1/4″ thick
2 medium green apples, cored, peeled and sliced 1/4″ thick
1 cup chicken stock
1/2 cup dry apply cider or unsweetened apple juice
2 Tbsps apple cider vinegar

1. Before adding the oil to brown the tenderloin, preheat your cast iron skillet over medium high heat.
2. Pat the tenderloin dry, and season with 1 tsp salt and 1 tsp pepper. 
3. Add 1 Tbsp of oil to the skillet. Sear the tenderloin until golden brown on all sides and set aside.
4. To the still hot pan, add the remaining Tbsp of oil. Add the apples, onions, and last tsps of salt pepper. Sautee, stirring frequently, until the apples and onions begin to soften and brown.
5. Place the tenderloin on top of the apples and onions. 
6. Add the chicken stock, apple cider and vinegar. Cover and simmer for about 10-15 minutes, or when the internal temperature reaches at least 135F.
7. Remove from heat and let rest, covered, for about 10 minutes. This last step is important - the meat will continue to cook as it cools, the juices spreading evenly throughout but, more importantly, the temperature will continue to rise until it reaches about 145F, the recommended temperature for safe eating.

Testing - Spicy Apple Chorizo Hash

https://food52.com/recipes/38594-spicy-apple-chorizo-hash

1 - It was ok, Ben seemed to enjoy it, but I felt a little disappointed in it. I thought the apple would lend more brightness to the dish. I also suspect that the chorizo meat I used wasn't the best, and may have been some sort of beef 'chorizo'. Still testing until I'm sure I've got the right stuff, or maybe a different kind of sausage?

2 Tbsps lard
1 large tart, crisp apple (about 1/2lb), 1⁄2-inch dice
2 large red potato (about 1/2 lb), 1⁄2-inch dice
1 Tbsps olive oil (divided, plus more as needed)
Salt and pepper, to taste
9oz raw Mexican pork chorizo
1 onion, coarse chop
1⁄2 tsp red pepper flakes
1 clove garlic, minced
4 to 8 soft-poached eggs (optional)
Salt and Pepper

1. Heat the oil in a heavy bottom cast iron or non-stick skillet and add the apple and potato. Season with salt and pepper, toss to cover and spread into a single layer. Cook until potatoes start to brown, tossing once or twice to ensure even cooking. 
2. Add chorizo to the skillet, breaking it up with a wooden spoon. Cook, stirring and breaking up chorizo, until lightly browned and beginning to look dry and crumbly, about 10 minutes. 
3. Drain as much oil as possible. There should be about 2 Tbsps left.
4. Add the onion. Cook over medium heat until softened, then add the garlic and the red pepper flakes. Cook another minute and turn off the heat. 
5. Serve warm with poached eggs on top.

Testing - Lamb and Potato Curry

http://www.bite.co.nz/recipe/2653/Lamb-and-Potato-Curry/

( SERVES 4 )

2 tsps Oil
2 lbs Lamb shoulder cut into 1" chunks
1 Onion, roughly chopped
2 cloves Garlic, crushed
2 tsps Fresh ginger, grated
2 tsps Ground cumin
1/2 tsp Red pepper flakes
2 tsps Ground coriander
1 Tbsps Lemon rind, grated
4 Potatoes, into 2" pieces
400 g Canned tomatoes, in juice
2 cups Vegetable stock
Salt and pepper
OPTIONAL: - ¼ cup Mint, roughly chopped
  - ½ cup Fresh coriander
  - ½ cup Toasted almonds, roughly chopped + add to shopping list

1. Heat the oil until shimmering then brown the meat on all sides. Remove and set aside.
2. To the hot oil now add the onion. Cook until just starting to soften, then add the garlic, pepper flakes, ginger, cumin, coriander and lemon rind; cook until spices smell fragrant. Remove from heat.
3. Return the meat to the pan along with the potatoes, tomatoes and vegetable stock.
4. Cover and simmer gently for 1½ to 2 hrs or until the meat is tender. 
5. Check flavours and add extra seasoning if needed. 
6. Serve scattered with mint, coriander and almonds.